puff pastry pizza tart

Pizza can be an easy midweek meal to make and it’s one where you can get the family involved. Make individual pizzas to cater for the fussy eaters in your family or have them build their own.

I like making my own pizza dough but sometimes, to save time, it’s just as easy to buy the dough from the grocery store. Puff pastry is so versatile and is another alternative I like to use as a pizza base. It’s so airy and light.

I prefer all-butter pastry to the vegetable shortening variety and look for companies who sell it already pre-rolled. Thaw the pastry overnight in the refrigerator and only bring it out when you are ready to use it. If you let it sit out at room temperature for any length of time, the pastry becomes limp, stretches easily, and makes it difficult to handle. But don’t worry, if the pastry gets too soft while you’re rolling or cutting it, simply return it to the fridge or freezer to firm it up. Puff pastry is delicate, so be careful not to weigh it down with too many toppings…it’ll make the pastry soggy. If you want to make the crust shine, brush the pastry with an egg glaze before baking.

Preheat oven to 420f. Cut puff pastry (use a sharp knife or pizza wheel) in half and place on a baking sheet. Slightly roll the edges inward about a quarter of an inch and prick dough all over using a fork. Place tomatoes slices and crumbled feta over the dough. Add fresh thyme sprigs. Bake 20 to 25 minutes or until golden and puffed. Remove from oven, drizzle olive oil over the tarts, and garnish with fresh pea shoots or rocket/arugula. Serve immediately.

Preheat oven to 420f. Cut puff pastry (use a sharp knife or pizza wheel) in half and place on a baking sheet. Slightly roll the edges inward about a quarter of an inch and prick dough all over using a fork. Place tomatoes slices and crumbled feta over the dough. Add fresh thyme sprigs. Bake 20 to 25 minutes or until golden and puffed. Remove from oven, drizzle olive oil over the tarts, and garnish with fresh pea shoots or rocket/arugula. Serve immediately.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

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